INSPECTION REPORT Health Protection FEMI-BE6Q54

PREMISES NAME Hanayuki Japanese Restaurant		Tel: Fax:
PREMISES ADDRESS 100 - 221 Ioco Rd Port Moody, BC V3H 4H2		INSPECTION DATE July 17, 2019	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Deokhoon Kim		NEXT INSPECTION DATE July 31, 2019
INSPECTION TYPE Follow-Up
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections, Order Rescinded	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3

Critical Hazards: There are no critical hazards.

Non-Critical Hazards: Total Number: 1

209 - Food not protected from contamination [s. 12(a)] Observation (CORRECTED DURING INSPECTION): Some dirt/mold noted on ice machine walls Corrective Action(s): Discard ice, clean and sanitize the ice machine. It is done at time of visit. Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable)

Code 401 noted on Routine inspection # 245316 of Jul-16-2019 Adequate handwashing stations not available for employees [s. 21(4)] Observation: Handwashing stations were all missing either soap, paper towels, or both. Soap, paper towels and hot/cold running water needed for employees to wash their hands adequately. Make sure that all stations are stocked and unobstructed. Date to be corrected by: Immediately Correction:

Comments

Noted issues/violations are addressed/being addressed. Closure order is lifted. The following are to be fully addressed: - Separation of handling raw meat products in kitchen- have a designated area for handling all raw meat/seafood items - close to a hand wash sink -More shelving units to store all products off of the floor at least 6 inches off the floor -Inside walk in cooler- storing all raw meat products/seafoods in lower shelf away from vegetable and cooked products ( no raw meat above sauce buckets..) - Sushi rice - verify the PH by submitting a sample to an accredited lab and submit the lab test result in order for room temp holding- in the meantime as directed keep sushi rice either hot>60 oC or cold <4 oC -use timer for 2 hr max holding at room temp. -Frozen wild fish for sashimi to be kept in freezer frozen for at least 7 days or have information from supplier re: parasite destruction (frozen at -20 oC for 7 days or -35 oC for 15 hrs) defrost by storing in cooler in advance. -Provide chlorine test strips to monitor concentration of chlorine sanitizer in dishwasher, glass washer and bucket/and or spray bottle at least once daily and record in a log sheet --Install paper towel dispenser in staff washroom -Install self closing device for the staff washroom door (to close behind staff leaving the washroom) -Provide accurate thermometers for all coolers/freezers Follow up inspection will be done in two weeks to verify addressing and implementing the above, please send an email with your actions to address these noted issues by tomorrow July 18-2019 to attention : fatemeh.emami@fraserhealth.ca